Pistachio Cream Tart
Ingredients
- 8 oz rich shortcrust pastry
- 2 oz pistachio nuts without shells
- 2 oz candied citron
- 1/2 pint milk
- 1/4 pint double cream
- juice of 1 lemon
- 2 drops green food colouring
- 2 eggs
- 3 oz sugar
- butter
Instructions
- Roll out the pastry and line a deep flan tin. Bake blind for 15 minutes at 200°C, 400°F, mark 6.
- Beat the eggs and sugar together until stiff and creamy.
- Warm the milk. Add the milk to the egg mixture in a steady stream, stirring carefully.
- Add the lemon juice and green food colouring. The green needs to be a gentle tint to enhance the colour of the pistachio nuts and citron, not a bright viridian.
- Stir in the cream and add the nuts and sliced citron.
- Pour the mixture into the flan case. Dot with small pieces of butter.
- Turn down the oven to 150°C, 300°F, mark 2 and cook until the custard is set, for about 40 minutes.
- Serve cold.
Calories: 2218 kcal
Carbohydrates: 292 g
Protein: 50 g
Fat: 100g
Saturated Fat: 41 g
Trans Fat: 1 g
Cholesterol: 513 mg
Sodium: 1426 mg
Potassium: 1454 mg
Fiber: 14 g
Sugar: 150 g
Vitamin A: 2867 IU
Vitamin C: 61 mg
Calcium: 517 mg
Iron: 12 mg